Have you ever discovered a recipe that you knew your family would love as soon as you decided to make it?  This is one of those recipes.  About a year ago, my husband brought home a magazine which he thought I might enjoy.  It actually was more for him since it was geared more towards hunting, but the culinary aspects of it did interest me.  Fast forward to this week…the publication sent him an email informing him that they will be releasing the second edition of the magazine.  On the email was a picture of a tasty hamburger or so he thought.  He clicked on the picture and realized that the base recipe is in the magazine we have! We looked at the recipe and realized that we could make it our own right from the jump.  So a couple of nights ago, I created the venison patty melt.  It was very tasty, decadent, and high in protein. Enjoy this one when you can afford a high calorie meal. Happy cooking!

1-1/2 lbs venison, cut into 2” cubes

8 oz bacon ends, cut into 2” cubes

1 tsp salt

1-1/2 tsp pepper

1-1/2 tbsp Worcestershire Sauce

4 large onions, thinly sliced

Pinch of sugar

10 oz mushrooms, thinly sliced

2-4 tbsp butter

16 slices sourdough bread

8 slices yellow or white sharp cheddar cheese

Step 1: (Processing the meat)

Chill a medium sized bowl in the refrigerator, which will be used with the meat once ground.  Place the venison and bacon ends onto a rimmed cookie sheet and place in the freezer for about 20 minutes.  Remove chilled bowl from the refrigerator; grind the meat through the medium sized die of a meat grinder* into the bowl. Once the meat is all ground, add in your salt, pepper and Worcestershire sauce, mixing well. Place meat in the refrigerator until ready to form your patties.  

Step 2: (Caramelizing onions)

In a cast iron skillet over medium heat, melt 2 tbsp of butter, onions, a pinch of salt, and a pinch of sugar. Cook, stirring occasionally, until the onions are caramelized, soft and sweet. If the onions are starting to burn, lower the heat to medium low. Once caramelized, set aside. 

Step 3: (Sautéing mushrooms)

In the same cast iron skillet over high heat, melt 1 tbsp of butter and add in the sliced mushrooms.  Cook mushrooms, stirring occasionally, so the mushrooms can get good color. Once browned, season with salt and pepper. Set aside.

Step 4: (Form and cook patties)

Heat a cast iron skillet or griddle on high heat while forming the patties.  This amount of meat will make 5 large patties, or 8 to 10 thinner more traditional, and easier to eat sized patties.  Depending on the shape of your sourdough bread, you may want to make the patties slightly more oval in shape.  Decide the size and shape you want your patties and prep them while the griddle is heating. Once formed place enough patties on the griddle, but do not overcrowd.  This will ensure a deep brown crust on the meat, rather than boiling it.  Once there is a deep brown crust on one side, flip the patties and top with caramelized onions, mushrooms, and a slice of cheese. Create a steam dome by covering the patties with a lid.  Mark sure the lid is tall enough to cover everything without touching. Once the cheese is melted remove the lid and continue to cook if necessary.  

Step 5: (Toasting bread-optional)

Preheat the oven 350F.  If you desire a toasted crunch to your sourdough, brush a light coat of olive oil onto both sides of the bread.  Place them on a sheet pan and toast the pieces for about 8 to 10 minutes, flipping half way. Set aside once toasted.

Step 6: (Assembly)

You are almost ready to eat, I promise! Slather the insides of the bread with the condiments of your choice.  We used brown spicy mustard and enjoyed it a lot.  On top of the bottom slice of bread, place your cheesed patty, and top with the other slice of bread.  Continue this process until all the patty melts are assembled.  Serve with a side of your favorite pickles or tasty sweet potato fries. 

Happy eating!!!